Couscous-Virgin Roulade

For the Couscous-Virgin Roulade, first clean cabbage and steam whole in DG at 100 °C for about 10 minutes. Peel off the outer leaves of the cabbage. Cut away the middle, thick leaf veins of the detached leaves in a wedge shape. Steam cabbage leaves in the DG again for about 5 minutes.

Then quench in ice water.

Pour the hot, well-seasoned vegetable broth over the couscous, add 1 tablespoon olive oil and let steep for 10-15 minutes.

Cut the peppers into small cubes and fry them briefly in a little butter.

Stir the egg, salt and pepper into the still warm couscous and add the diced peppers. Mix with a wooden spoon until a good binding is obtained.

Place a cabbage leaf on top, add a tablespoon of filling and roll up like a roulade.

Place the couscous and cabbage roulade, seal side down, on an unperforated cooking tray brushed with the remaining olive oil and steam in the DG at 100 °C for about 30 minutes.

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